This Shaved Brussels Sprouts Salad with Mustard and Parmesan is tossed in a light red wine vinaigrette and makes a delicious, crunchy side dish.
A couple weeks back, I found myself with an overabundance of Brussels sprouts. I’d asked Rick to pick some up at the store, so that I could make these Balsamic Roasted Brussels Sprouts with Cranberries as a side dish for a prime rib dinner that we were serving. My usual recipe for those sprouts calls for three pounds. I didn’t quite remember how many Brussels sprouts that actually is, and, we were only having a small party of four for dinner that night, so I ended up cutting the recipe in half.
So… What do to with the remaining sprouts sitting the fridge? Test out some new recipes, of course!
I’d wanted to try a shaved brussels sprouts salad for a while, and this seemed like to perfect opportunity. Raw brussels sprouts can seem like a bit of an odd thing – You would never think of serving raw Brussels sprouts on a crudité platter along with some dip. But, much like kale, which can be a bit tough and bitter in its raw state, if the sprouts are sliced thinly enough, and then left to meld with some vinaigrette for a while, they take on a softer, more delicate flavor, but still with a nice bite.
This has quickly become one of my favorite salads in my recipe box, rivaled only by this Fennel & Celery Salad and this Arugula Salad. It’s tangy, with a good bite from the mustard, and a bit salty and nutty at the end with the finishing of parmesan cheese. I also love that this is a salad that can sit for a bit – Meaning that it’s perfect for potlucks, or for grab and go lunches. The flavors will only continue to combine and the sprouts won’t lose their wonderful texture.
Do you have a favorite Brussels sprouts recipe that you fix on the regular?
- 2 Tbsp. red wine vinegar
- 1 Tbsp. whole grain mustard
- 1 tsp. sugar
- 1 Tbsp. olive oil
- 1 lb. Brussels sprouts
- ¼ cup finely grated Parmesan cheese
- Salt and Pepper, to taste
- In a medium bowl, whisk together the red wine vinegar, mustard, sugar and olive oil. Season with salt and pepper, to taste.
- Holding the stem of the Brussels sprouts, thinly slice each one until you get to within ½ inch of the stem. Discard the stems and place the sliced Brussels sprouts in a large bowl, breaking them up with your hands and discarding any tough pieces.
- Toss the sliced sprouts with the dressing until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.
- Before serving, toss in the grated parmesan and taste again for seasonings, adding more salt and pepper, if needed.
Wine Pairings for Shaved Brussels Sprouts Salad with Mustard and Parmesan:
- With its minerality and hints of stone fruit, a Dry Riesling will pop against the mustard vinaigrette on this salad.
- A light Pinot Noir with bright acidity and earthy notes will compliment the flavors in this salad nicely.
Looking for more Brussels Sprouts recipes? Try this Thai Brussels Sprouts Salad, these Balsamic Roasted Brussels Sprouts with Cranberries, or this Orecchiette with Brussels Sprouts and Bacon.